Soaking mustard seeds in beer instead of wine gives a hoppy, rustic flavor that goes perfectly with grilled or braised dishes. Use this mustard on anything you’d drink a beer with, like sausage, or in a marinade for pork or steak.
What to buy: Caraway seeds have a mild anise flavor and are commonly used in European dishes like sauerkraut. Feel free to experiment with other types of herbs or seeds such as dried thyme or cumin seeds.
Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become.
This recipe was featured as part of our Make Your Own Mustard project.
- Yield: About 1 cup
- Difficulty: Easy
- Total: 15 mins, plus 2 days soaking time
- 1 teaspoon caraway seeds
- 1/2 cup cider vinegar
- 1/2 cup dark, porter-style beer, such as Black Butte Porter
- 1/4 cup brown mustard seeds (about 1 1/2 ounces)
- 1/4 cup yellow mustard seeds (about 1 1/2 ounces)
- 1/4 teaspoon kosher salt
- Place the caraway seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes. Transfer to a medium, nonreactive bowl.
- Add the remaining ingredients to the bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
- Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. Transfer the mustard to a nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.